How To Make Moist Turkey Meatloaf

If you’ve ever wondered how to make moist turkey meatloaf, this is the blog for you! I grew up eating meatloaf (the ground beef or venison variety) as a staple. I’m talking about a couple nights a week sort of rhythm.

A recent chat with my coffee shop buddy Tim however, inspired me to create a turkey meatloaf recipe. And not the same old dry turkey meatloaf you might have tried and hated in the past.

This turkey meatloaf is absolutely moist, and packed full of flavor.

Jump to Recipe

Why Is Turkey Meatloaf Dry?

Turkey meatloaf tends to dry out because turkey is naturally lean, with less fat than beef or pork. Fat is essential for keeping meat moist during cooking.

Overcooking is another major reason turkey meatloaf dries out. Since it’s lean, it cooks faster, and leaving it in the oven too long will zap any remaining moisture.

The proper “mix-ins” are also important. Not adding enough moisture-rich ingredients like eggs, and veggies, or adding too many bread crumbs will make the meatloaf even more dry.

Finally, always let it rest before slicing. Cutting into it right away lets the juices escape. Properly balancing these factors helps make turkey meatloaf juicy and flavorful instead of dry.

Can Turkey Meatloaf Be Frozen?

Yes, absolutely. Turkey meatloaf can be frozen and reheated — with ease. I recommend sealing it in a vacuum package to keep it the freezer for an extended period of time.

I freeze it for about two hours on a plate first, to ensure it keeps its shape under vacuum. Then, place it in a vacuum sealable bag and seal it closed.

You can also use a large zip top bag, just remove as much air as possible from the bag before sealing it.

Tap Images Below For Perfect Turkey Meatloaf Sides

Tips For Making Turkey Meatloaf Moist

This isn’t a recipe that I created and loved from the jump. In fact, I made over a dozen versions of this turkey meatloaf; changing one variable at a time till it was dialed in. Shout out Maggie for all her taste testing help along the way!

Mix-ins: The use of veggies and cheese in the meatloaf mixture is super important.

Cook Time: Don’t overcook the meatloaf, or cook at too high of a temperature. Take the meatloaf out of the oven or grill when it’s 10°F below your desired internal temperature. Carry-over cooking will do the rest.

Bread Crumbs: Don’t get carried away with these, you only need enough to help bind the meat together.  Use Panko breadcrumbs; they’re lighter, and absorb less moisture.

BBQ Rub: I like to use my homemade rub, but you can absolutely use an off the shelf BBQ rub that you love, or none at all.

Oven Temp: Preheat your oven or grill to 425°, even though you’ll be baking it at 350°. You want to heat soak your oven or grill, and account for the massive heat loss that happens when you open the oven door to insert the meatloaves.

Mushrooms; Even If You Don’t Like ‘Em

I find most people are either: team “I love mushrooms” or “I hate mushrooms” — there is no in between. Even if you’re in the latter group, trust me on this, this meatloaf won’t taste mushroomy.

So why use mushrooms in turkey meatloaf then? Because they are FULL of moisture which will help keep your turkey meatloaf moist and savory.

The key is to finely chop them, I use a food processor but a knife will work. Once finely chopped you’ll sauté them just for a minute or so to start softening them. They’ll be tiny enough that you wont even notice them.

Cheese Please…

You can skip the cheese in this recipe if you’re really watching calories, or if you have any lactose issues. But please don’t, lol.

The cheese not only helps with the moisture in the turkey meatloaf because of it’s fat content, it adds a great flavor.

I use white cheddar, but have also used jack cheese, and mozzarella with great success.

The key to the shredded cheese is to shred it yourself. The pre-shredded cheese is coated with an anti-stick agent which prevents it from melting well. It’s also more expensive.

Do You Need A Loaf Pan For Turkey Meatloaf?

In short, nope. In fact, using a rimmed baking sheet can be a better option. When you shape the meatloaf by hand and place it on a sheet, it allows for more even cooking.

This method also gives the outside of the turkey meatloaf a nice crust, which can be hard to achieve in a loaf pan.

You can monitor it more easily and make sure it’s not overcooking. Plus, a baking sheet allows for more air circulation around the meatloaf, leading to better overall texture.

Maybe the best part, cleanup is super easy when you line the baking sheet with parchment paper.

How To Make Moist Turkey Meatloaf

Serves: 8 | Prep time: 15 mins | Cook time: 35 mins

Ingredients
2 lbs lean ground turkey
2 cups carrots, shredded
8 oz white cheddar cheese, shredded
8 oz baby bella mushrooms, finely chopped and lightly sautéed
12 oz jar roasted red peppers, drained
1 large sweet onion, diced
1 cup fresh parsley, finely chopped
2 cups, Panko bread crumbs
3 extra large eggs
2 tbsp Worcestershire sauce
1.5 tbsp kosher salt
1 tbsp fresh cracked pepper
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp BBQ Rub, optional

Sauce
1.5 cups ketchup
1/2 cup light brown sugar, packed
2 tbsp apple cider vinegar
1/2 cup, Grenadine Syrup, I use Rose’s

Step 1: Add all turkey meatloaf ingredients (except BBQ rub and olive oil) to a large bowl. Mix thoroughly by hand, but don’t over mix. The mixture will seem pretty wet, place it in the refrigerator for 2 hours and it will be easier to work with.

Step 2: Preheat the oven or grill to 425°F, ensuring there is a rack in the middle position of the oven. While the oven is preheating, add the sauce ingredients to a saucepan, and place over medium low heat. Whisk occasionally till well incorporated. Once the sauce is teaming, reduce heat low and allow it to stay warm.

Step 3: Remove the turkey meatloaf mixture from the refrigerator. Using a raised edge cookie sheet, lined with parchment paper, form the mixture into two equal sized loaves.Lightly coat the loaves with olive oil, and season with optional BBQ rub.

Step 4: Place the sheet in the oven, close the door and reduce temperature to 350°F. Bake for 35 minutes and check the internal temperature with an instant read thermometer. Remove the loaves from the oven when the internal temperature reaches 150°F.

Step 5: Glaze the top of the loaves with the sauce, turn off the oven and return them to the warm oven for ten minutes. 

Step 6: Remove the loaves from the oven, and allow them to rest for five minutes before slicing and serving with mashed potatoes or your favorite side.